Recipe

Spiked Apple Galette Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 1 year, 9 months ago This gorgeous free-form tart is packed with sweet cinnamon-spiked apples wrapped in a buttery, flaky crust. For double the apple flavor, it gets bathed in a reduction of the apples’ juices spiked with apple brandy. Game plan: The dough can be ma... More Prep:105m Cook:45m Servings:8	Greekgirrrl
	tart french

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Ingredients

For the crust:

2 1/2 cups all-purpose flour

1/4 cup granulated sugar

1/4 teaspoon kosher salt

1 3/4 sticks (7 ounces) cold unsalted butter, cut into small pieces

2 large egg yolks, lightly beaten

4 to 7 tablespoons ice water

For the filling:

3 pounds Gala apples, peeled, cored, and large dice

1 cup granulated sugar

2 teaspoons freshly squeezed lemon juice

1 1/2 teaspoons finely grated lemon zest

1/2 teaspoon ground cinnamon

To assemble:

3 tablespoons unsalted butter, cut into 1/2-inch pieces

1 tablespoon coarse sanding sugar

1/4 cup Calvados (or other apple brandy)

Directions

For the crust: Combine flour, sugar, salt, and butter in a medium bowl. Using a pastry blender or your fingers, mix butter into dry ingredients until it is in pea-size pieces, about 5 minutes.

Add egg yolks and 4 tablespoons ice water and mix just until dough comes together. (Add an additional 2 to 3 tablespoons ice water if necessary, but do not overwork the dough or it will become tough.) Shape into a flat disk, cover in plastic wrap, and refrigerate for at least 1 hour. Meanwhile, make the filling.

For the filling: Combine apples, sugar, lemon juice, lemon zest, and cinnamon in a large frying pan over medium heat. Cook, stirring until sugar is dissolved and apple juices begin to release, about 4 minutes. Simmer until apples are tender on the outside, but still firm when a knife is inserted in the middle, about 15 to 20 minutes more.

Remove from heat. Using a slotted spoon, transfer apples to a shallow dish to cool for at least 10 minutes. Set the pan with reserved juices aside for later use.

To assemble: Once dough has chilled, place on a lightly floured surface and, using a floured rolling pin, roll into a 16-inch circle (about 1/4 inch thick). Transfer to a parchment-lined baking sheet. Loosely fold in edges of pastry as needed to fit on the baking sheet, transfer to the refrigerator, and chill at least 30 minutes. Meanwhile, heat the oven to 425°F and arrange the rack in middle.

Remove dough from the refrigerator and unfold any edges. Spread apples in center of pastry, leaving a 2-inch border.

Fold edges of dough over filling, covering about 1 inch of the apples (the center will not be covered) and pleating dough every 2 inches as you go.

Dot apples with butter, then brush pastry edge lightly with water and sprinkle with coarse sanding sugar. Bake galette until pastry is golden and apples are tender, about 40 to 45 minutes.

While galette is baking, return the frying pan with apple juices to medium heat and reduce to 1/4 cup, about 20 minutes. Remove from heat, stir in Calvados, and set aside.

Transfer baked galette to a rack and pour Calvados mixture over apples. Serve warm with Vanilla Bean Ice Cream.

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Comments

beelzebufo 1 year, 9 months ago said:
This is a very good recipe.. I'm wondering if people will understand that this is a complex recipe..not very easy to make..but delicious!

I like it.

wynnebaer 1 year, 9 months ago said:
I understood....Great post....:)

cabincrazyone 1 year, 9 months ago said:
These are delicious ... I should say if it's like the German kuchen. It seems very similar. My aunt won the Pillsbury National Baking Contest (or something like that) for her fantastic kuchen in '59 or '60 (or something like that).
Thanks for the great post.

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